Classic Kouign-Amann

Instructions

1. In the bowl of a stand mixer fitted with a dough hook, combine the all-purpose flour, instant yeast, salt, and the scraped seeds from the vanilla bean.
2. Add the cold water and mix on low speed until a rough dough forms, about 2 minutes. Increase speed to medium and knead for 5-7 minutes until the dough is smooth and elastic. Do not overwork.
3. Shape the dough into a ball, cover it with plastic wrap, and refrigerate for 1 hour to rest and relax.
4. Meanwhile, place the cold salted butter between two sheets of parchment paper and bash with a rolling pin to soften slightly. Roll the butter into a 7-inch (18 cm) square, then chill until firm but pliable, about 30 minutes.
5. On a lightly floured surface, roll out the dough into a 10-inch (25 cm) square. Place the butter slab diagonally onto the dough square so it looks like a diamond in a square.
6. Fold the dough corners over the butter to enclose it completely, pinching the seams to seal.
7. Roll the dough into a 20-inch (50 cm) rectangle, then fold it into thirds like a letter (this is the first turn). Wrap in plastic and chill for 30 minutes to relax the dough and keep butter firm.
8. Repeat two more turns: roll into a 20-inch rectangle, fold into thirds, then chill 30 minutes between each turn. Keep dough and butter cold to prevent melting but pliable.
9. After the final turn, roll out the dough to 1/2-inch (1.25 cm) thickness. Generously sprinkle granulated sugar evenly over the surface.
10. Cut the dough into 12 equal squares. Place each square in a well-greased muffin tin or shape into rounds for a large cake mold.
11. Allow the shaped pastries to proof at room temperature until puffed and nearly doubled, about 45-60 minutes.
12. Preheat the oven to 375°F (190°C). Bake the kouign-amann for 35-40 minutes until the sugar caramelizes and crust is deep golden brown and crisp.
13. Remove from the oven and let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.